JAMES SUCKLING 95 POINTS - "Crushed berries, orange peel and black cherries. So aromatic. Full-bodied, tight and reserved with tight and chewy tannins, which are so fine and polished. Love the energy in the fruit and acidity. Just a hint of bitterness. So good to drink now, but will age beautifully."

WINERY NOTES - "The olfactory sensations are very delicate including blackberry and plum in the beginning and warmly vinous in the end. Savory minerality and acidity are in the foreground of this wine that does not hide its flavor intensity."

The Antinori family of Florence needs little introduction and is one of the world's oldest and most distinguished wine producers. The Antinori’s respect traditions yet possess a dynamic and innovative spirit. Guado al Tasso is the flagship wine of the estate, showcasing amazing power, elegance, and balance, which make it one of the most sought after wines in the world.

WINE ADVOCATE 98 POINTS - "This stunning vintage of this landmark wine marks a slight adjustment to the blend. The 2016 Bolgheri Superiore Guado Al Tasso is no longer made with Petit Verdot. The blend is now 60% Cabernet Sauvignon, 20% Merlot and now 20% Cabernet Franc. This small change does not go unnoticed, as this wine is absolutely seamless now—like the finest Asian silk fabric. That profound textural softness and suppleness changes the way the wine smells and tastes, with hints of momentary sweetness that are more tactile than anything else. Generally speaking, the 2016 vintage offers more elegance (slightly less concentration) and a hair more freshness compared to the 2015 edition. When I tasted this wine, the bouquet was still timid, but it will no doubt become more expressive and open as this beautiful wine continues forward along its aging trajectory. Some 120,000 bottles were made, a remarkable feat considering the extreme quality on offer."

Baronj is a historic Pachino cru which covers the whole of the 3 ha and is noted for the whiteness of its soils, due to the composition being rich in limestone. The 40 year-old Nero d'Avola vines grow there at an altitude of 50 metres.
The chalky terrain confers on the Nero Baronj Nero d'Avola a subtle and mineral character. Highlighted on the nose is the cleanness of its notes of ripe fruit (cherries and plums), tobacco and aromatic herbs. On the palate it appears flavoursome, generous, with some irresistible, enveloping tannins.

The volcanic soils allow this Pallagrello Nero to be grown with biodynamic methods. This
wine is vinified naturally and the mature grapes are macerated for a prolonged period of time
in earthenware amphorae. Only natural occurring wild yeasts are used and it never
experiences filtration.
Praticing Organic & Biodynamics

WINE ADVOCATE 94 POINTS - "Sangiovese grapes for this wine originate from the same vineyard that makes the amphorae-aged Petruna. However, the 2016 Polissena is a more conventional expression of the Tuscan grape, with fermentation in stainless steel and 12 months of barrel age in second and third year barrique. The wine is delicate yet firm, aromatic yet elegant. The bouquet offers wild berry aromas with black fruit, spice, tar and moist potting soil. There is a distinct unifying line that connects all the wines made at Il Borro, especially the Sangiovese-based bottles."

In 1997, Sting and his wife, Trudie Styler, bought and restored Il Palagio, a 16th century Tuscan estate. The most recent addition to the Il Palagio cellar is this charming, every day chianti, again named after a Sting song When We Dance. With 95% Sangiovese blended with Canaiolo and Colorino grapes.
Careful nurturing of the vines over the last ten years under the expert guidance of biodynamic viticulturist Alan York has yielded extraordinary grapes.

When We Dance is a glorious ruby red color and has a palate that is balanced and smooth. The fragrances are of cherry and iris. Perfect for combining with traditional Tuscan recipes.

We just received the latest release of 2016 Isole e Olena "Cepparello" from iconic winemaker Paolo De Marchi, and were lucky enough to be able to taste the wine before it's recent release. We were all blown away, and agreed it was the best vintage of Cepparello we had ever tasted. The wine is beautiful, and displays both an intensity, and absolute purity of fruit. The 2016 vintage is outstanding in Italy, and the wines from Tuscany in particular really stand out.

The name "Isole e Olena" came about in the 1950's when the De Marchi Family purchased and combined two adjoining estates, "Isole" and "Olena", each of which dated back hundreds of years. The estate is located in the heart of the Chianti Classico region at the midway point between Siena and Florence.

Fourth generation winemaker Paolo De Marchi studied agriculture at the University of Turin, and worked several harvests in both California and France. When he first arrived at the Family Estate from his home in Piedmonte, he found much need for improvement and modernization in the Chianti Classico region. One of his initial projects involved planting single vineyards of international varieties. Through advances like this, Paolo ultimately discovered to balance tradition with innovation, and "Cepparello" was born. The flagship wine consists of 100% Sangiovese aged in French Oak Barrels.

Over the years, Paolo has refined his Cepparello by giving it more air during vinification and increasing time spent in oak from 12-14 months to 18-20 months. Although De Marchi focused on the use of better oak around 1993, it is the increased age of the vineyards themselves that have given Cepparello its overall finesse. The wine is made from a top selection of the Estate's best fruit from the vineyards in Barberino Val d'Elsa in the northern part of Chianti Classico.

"Proprietor Paolo De Marchi has left an indelible and highly personal stamp on Isole e Olena, and all of Chianti Classico for that matter. De Marchi stands apart from many of his colleagues for his vocal opinion and intense dedication to the vineyard above all else. Since taking over his family's esate, De Marchi has transformed Isole e Olena into a powerhouse." - Antonio Galloni (Wine Advocate, June 2012)

ANTONIO GALLONI; VINOUS 97+ POINTS - "The 2016 Cepparello is dense, dark and also very closed in on itself. Those qualities bode well for the future, but readers will have to be patient, as the 2016 is going to need at least a few years to come into its own. Black cherry, plum, lavender, spice and new leather gradually open up in the glass, but the 2016 is not ready to show all of its cards. This fruit was brought in during the second week of October, which is pretty much optimal at Isole e Olena. The 2016 spent 20 months in French oak, with a bit less than 30% new oak, and a few months in cask prior to bottling. An explosion of floral and spice notes punctuates the super-refined finish. The 2016 is shaping up to be epic. Don't miss it!"

WINE ADVOCATE 97 POINTS - "The beautiful Isole e Olena 2016 Cepparello is a gorgeous and precise expression of Sangiovese. This is one of the icon wines of the vintage that shows a naked and transparent portrait of the grape on the one hand, with the complexity of the vintage and its territory on the other. Cepparello is like a crystal ball into the heart and soul of Sangiovese, Tuscany's mighty red grape. It is fermented in conical oak casks and later aged 20 months in 95% French and 5% American oak, of which only one-third is new wood. The wine delivers ample structure and contouring, with a firm and silky consistency at its core. Some 42,000 bottles were made. This wine should age over the better part of the next 20 years."

WINE SPECTATOR 93 POINTS - "Broad and complex, delivering plum, black cherry, almond, leather and earth flavors. The tannins are dusty and well-integrated, while vibrant acidity keeps the flavors pumping through the long finish. Best from 2021 through 2036. "

DECANTER 92 POINTS - "Despite being known for one of Tuscany's top 100% Sangiovese wines - Cepparello - Paolo De Marchi believes in blending this grape. Here, he includes a generous portion of Canaiolo Nero to give some spice and also likes a pinch of Syrah, especially in lighter vintages. The aromas are very precise, with black raspberry, violet, heather and juniper. It's dense without being rich or heavy, with a rousing core of appetising juiciness. Grainy, ripe tannins will support this effortlessly for at least a decade."

Isole e Olena Chianti is a wine of incredible finesse. Supple, elegant and perfumed, this blend of Sangiovese and Canaiolo is the result of pristine quality fruit grown in high-density, naturally farmed vineyards. Year in, year out, winemaker Paolo de Marchi sets the highest standard for the wine of the region.

Timorasso was a variety on the way to extinction before La Colombera and several other wineries in their area championed it. In style, it has something in common with dry Loire Chenin Blanc: a wine with weight and roundness without being overly alcoholic driven by hawthorn and acacia notes (as well as mineral and petrol that increase with age) along with notes of crystalline honey and subtle stone fruits like peach.

“One of Italy’s most fashionable winemakers/proprietors, Giorgio Rivetti displays a masterful touch whether he is making Barbera, Moscato d’Asti, or his proprietary red wine Pin.” – Robert Parker, Jr.

The La Spinetta Nebbiolo Langhe comes from the youngest part of the Starderi vineyard in Neive. The vines are between 5-7 years old and grown at an altitude of 270 meters on in the same vineyard that produces the Starderi Barbaresco. Harvest usually happens in the middle of October, after which time, the grapes are fermented in rotofermentors for 7-8 days. The wine is then aged in part new, part neutral, medium toast, French barrique. It is then aged for another 2 months in bottle.

"Despite its short history, Le Potazzine is universally regarded as one of Montalcino's top dozen or so wineries." - Ian d’Agata, Vinous Media

We agree, which is why they are a staple of our Italian section! We were thrilled to get the latest release of their lovely Sangiovese Grosso, called “Parus,” from the exceptional 2016 vintage. This vintage has made even the humbler wines of Tuscany an even better value, as the quality is up but the prices are still relatively low!

Le Potazzine is particularly known for an elegant style of Brunello di Montalcino with a focus on purity of fruit, and “Parus” is a very pure expression: it’s fermented with the yeast that inhabit the vineyard and aged without oak. The first thing that may strike you is the translucent appearance, much like a Pinot Noir or Nebbiolo, ruby with a subtle orange rim. After breathing for half an hour, harmonious and well-meshed aromas form, combining small red fruits such as Amarena cherry and cranberry, a soft floral note like cherry blossom, the drying leaves of Autumn, and mineral-earth undercurrent like tar and iron. In the mouth the silky texture with a subtle sweetness of fruit evolve into a delicious, harmonious midpalate that mirrors the subtle complexities of the nose, ending with a freshness and light amount of Sangiovese’s classic “dusty” tannin, offering just the right amount of structure to match the delicate body. This is a quintessential medium-bodied expression of the grape, a great value, and a great food partner.

Potazzine (Chickadees) are commonly seen fluttering about in the vineyards, and it’s a local term of endearment for children. As the winery was founded around the time owner Gigliola Giannetti’s two daughters were born, it was a perfect name for the family’s endeavor!

ANTONIO GALLONI; VINOUS 94 POINTS - "The 2016 Barolo Castelletto, the sole Veglio wine from Monforte, is always an outlier stylistically in the range, but in 2016 that difference is especially evident. Dark, rich and beguiling in its beauty, the 2016 has so much going on. Black cherry, plum, chocolate, licorice, menthol and spice all flesh out in this strapping, virile Barolo. I would give the 2016 a few years to come into its own."

We recently tasted the 2016 edition of Mazzei's "Ser Lapo" Chianti Classico Riserva and found it impressive enough to alert our fellow wine lovers! It's a delightfully modern take on Tuscan tradition by which Decanter Magazine and James Suckling were also greatly impressed, awarding it 97 and 95 points, respectively!

The 2016 "Ser Lapo" makes an immediate impression, offering a distinctive and expressive collage of well-defined aromas and a bold, engaging mouthfeel. The perfume combines a spicy, woody, and resinous perfume (balsam) with ripe cherries, Seville orange peel, and a touch of plum, making for an exotic and warming nose. In the mouth, the brightness lifts the mouth-filling sweet & spiced fruit into a juicy counterpoint to the moderate level of fleshiness from the skins. Along with the medium-full body and slightly rustic chewy tannins, this all makes for an ideal pairing for dishes like moderately aged cheeses and thick-cut salami, Florentine style steak, or citrus-marinated pork loin with an herbed sour cherry sauce.

The Mazzei family has a long history dealing with vines and wines. In fact, the name "Ser Lapo" is an homage to their ancestor by that name whose 1398 sales contract (reproduced as a wrapping for the bottles of the "Sero Lapo" wine) serves as the earliest reference to a wine as being from the region of Chianti!

The wine is made from 90% Sangiovese with the remainder being mostly Merlot, and aged for a year in smaller French oak barrels (half of them new). While enjoyable now, this is a wine that will be even better in 3-5 years, so be sure to pick up some to age!

DECANTER 97 POINTS - "This is a stunning wine with a complex cherry, prune, herbal, leather and balsamic bouquet. Excels on the concentrated and succulent palate, with lovely mouthfeel and lots of spicy, smooth, fleshy tannins, superfine acidity and great length. A classic gourmand style per eccellenza perhaps but remarkable from any angle."

JAMES SUCKLING 95 POINTS - "Bright aromas of sliced cherries and hints of strawberries with some orange peel. Full body and super fine and ripe tannins. They melt into the wine. Delicate yet energetic. Crisp finish."

WINE ADVOCATE 91 POINTS - "The Barbera planet is a big one, and creating territorial identity here through the production of single-vineyard expressions is important. This area, Nizza, has more limestone soil compared to others throughout the region, and it is a difficult appellation with severely limited yields. To make a Nizza you really need to make wine well. The 2016 Nizza Cipressi is a beautiful one for sure: full, soft and generous. It spends 12 months in large oak casks. This should be a good value buy and a nice pairing with dried salami and cold cuts."

We just got in the newest vintage of a brilliant, full-bodied red that's priced to be your next house wine! Many of our customers are already familiar with Mocali's Tuscan Cabernet Sauvignon from previous vintages, but we have to say that the 2016 vintage might be the best yet!

The nose is classic coastal Tuscan Cabernet, with dark fruits, baked earth, and a signature dried herbal bouquet. On the palate, the slightly chewy mouthfeel partners in an appetizing way with a surprising depth of flavors of charred herbs (including some tobacco), blackcurrant preserves, ripe blackberry, a hint of cedar and vanillin from the oak. What completes the package is a finish with a gently rustic chewiness, a cool herbal sensation like mint tea, and fresh lift of acidity. James Suckling puts it well when he describes a "lovely compromise between richness and freshness."

This is a serious wine that could easily be priced higher, but we're offering it at $14.95! A key part of the quality equation here is that this is a relatively small estate that's run by Tiziano and Alessandra Ciacci with their two children. While they have a history of making Brunello in Montalcino, the Cabernet comes from their small coastal Maremma holding that benefits from a warmer Mediterranean climate like much of coastal California. Try a bottle and you might want it by the case!

JAMES SUCKLING 95 POINTS - "A lovely nose that shows a lovely compromise between richness and freshness. Pure blackcurrants, iodine, charcoal and dried herbs in addition to vanilla. Very structured on the palate with lithe tannins, running between layers of blue fruit and linear acidity and right through to the long, chewy finish. Drink in 2021."

WINE SPECTATOR 94 POINTS - "This is packed with black currant, black cherry, floral and juniper aromas and flavors. The tannins are assertive, matched to bracing acidity and a touch of heat. A bit boisterous today, but this should settle down nicely over time."

JAMES SUCKLING 94 POINTS - "A fresh and bright red with sliced-orange and black-cherry aromas and flavors. Medium body. Tight and compact. Long and flavorful finish. Will age beautifully. "

"Monteraponi is in Radda; the vineyards are at high altitude (from 400-500 meters above sea level), and the wines are carefully made in a very natural way, which is to say no added yeast, nutrients, or malolactic bacteria are used, fermentation takes place in cement tanks, followed by long macerations, the wines are aged in large oak only, and they are not fined or filtered. Only indigenous varieties are used; Sangiovese principally, of course, with the addition of a little Canaiolo and Colorino. These are vibrant, intensely flavorful, thoughtfully made, distinctive wines, some of the best examples of Chianti Classico.

Estate-grown in a 40-year-old vineyard (the oldest vines at Monteraponi) at 420 meters above sea level, soil is ‘galestro’ (rocky, schistous).
The two Monteraponi 'cru' bottlings are distinctly different. Campitello is perhaps the more classic Chianti Classico, showing red berries, sandalwood, tobacco-leaf and angelica, a bright, firm palate impression, beautiful texture (fine tannins, fresh acidity), drinkable when young but clearly age-worthy. The best Chianti Classico Riservas age easily for 15-20 years, and this is a fine example." - OLIVER MCCRUM IMPORTS

Montevertine is situated in the heart of the Chianti district about halfway between Florence and Siena, specifically 3 kilometers or so south of Radda in Chianti. Documents attest to the fact that the hilltop hamlet of Montevertine was first inhabited in the 11th century as a rural defensive fortress. There are traces of the original construction on the site today. Sergio Manetti acquired Montevertine in 1967 as a vacation home for his family. Once there, Signor Manetti planted two hectares of vineyards and built a small cantina with the idea of producing some wine for family and friends. The first vintage produced and bottled under the supervision of Signor Manetti was 1971 and was received with great praise for its quality. Shortly thereafter, Signor Manetti abandoned his principal activity to devote himself to producing wine at his magnificent estate. Having recognized the importance of the Sangiovese grape, Signor Manetti crafted his wines with an almost exclusive reliance on that grape variety. By 1981, due to Signor Manetti’s refusal to incorporate Trebbiano into the Montevertine blend, Montevertine left the Chianti Classico consortium, thereby forgoing the Chianti Classico denomination. In time the consortium recognized the wisdom of Manetti’s stance but Montevertine remains outside the consortium, simply labeling its wines “Rosso di Toscana”. Because of these circumstances, Montevertine is frequently, but erroneously, included in the category of “super-Tuscan” wine. In fact, Montevertine’s policy of strict reliance on Sangiovese with a small complement of Colorino and Canaiolo is in direct contradiction to the approach of the “super-Tuscan” group of wines which purposely include non-local grape varieties like Cabernet Sauvignon, Syrah and Merlot in their blends. Despite the formal lack of the appellation, Montevertine is one of the rare examples of a true Chianti Classico.

WINE ADVOCATE 98 POINTS - "The 2016 Bolgheri Superiore Ornellaia is a wine of extreme complexity and precision. It offers monumental depth with profound layers of black fruit, coffee, licorice and baking chocolate. I tasted this 2016 vintage beside the less-impactful 2015 vintage (which was reviewed last year). These two editions are very different when compared side to side, and this 2016 release is clearly superior in terms of the quality, clarity and intensity of its offerings. This Ornellaia delivers glossy shine and a polished texture that segues to important richness, concentration and textural fiber. It wraps thickly over the palate, imparting waves of sweet dark fruit and dark spice that linger for many long minutes. This beautiful wine is hitting the market now, but collectors will want to put it straight into their cellars for safekeeping."

ANTONIO GALLONI; VINOUS 96+ POINTS - "Just bottled, the 2016 Ornellaia is a dense, powerful wine. Naturally, the 2016 is just at the beginning of its life, but I am struck by how polished the tannins are for such a young wine. Ornellaia is at its best starting around age ten, but there is little doubt the 2016 is a hugely promising wine. Black cherry, chocolate, plum, new leather and a range of spice notes all build into a veritable crescendo of aromas, flavors and textures." - Antonio Galloni (Mar 2019)

WINE SPECTATOR 96 POINTS - "Black currant, plum, cedar, lead pencil and toasty, spicy elements highlight this intense red. Muscular tannins line the extended finish, leaving a peppery impression. The parts are all there but need time to integrate. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2023 through 2043. From Italy." — B.S. (May 22, 2019)

WINE ADVOCATE 98 POINTS - "The 2016 Bolgheri Superiore Ornellaia is a wine of extreme complexity and precision. It offers monumental depth with profound layers of black fruit, coffee, licorice and baking chocolate. I tasted this 2016 vintage beside the less-impactful 2015 vintage (which was reviewed last year). These two editions are very different when compared side to side, and this 2016 release is clearly superior in terms of the quality, clarity and intensity of its offerings. This Ornellaia delivers glossy shine and a polished texture that segues to important richness, concentration and textural fiber. It wraps thickly over the palate, imparting waves of sweet dark fruit and dark spice that linger for many long minutes. This beautiful wine is hitting the market now, but collectors will want to put it straight into their cellars for safekeeping."

ANTONIO GALLONI; VINOUS 96+ POINTS - "Just bottled, the 2016 Ornellaia is a dense, powerful wine. Naturally, the 2016 is just at the beginning of its life, but I am struck by how polished the tannins are for such a young wine. Ornellaia is at its best starting around age ten, but there is little doubt the 2016 is a hugely promising wine. Black cherry, chocolate, plum, new leather and a range of spice notes all build into a veritable crescendo of aromas, flavors and textures." - Antonio Galloni (Mar 2019)

WINE SPECTATOR 96 POINTS - "Black currant, plum, cedar, lead pencil and toasty, spicy elements highlight this intense red. Muscular tannins line the extended finish, leaving a peppery impression. The parts are all there but need time to integrate. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2023 through 2043. From Italy." — B.S. (May 22, 2019) Tenuta dell'Ornellaia was founded in 1981, in a beautiful, unspoiled part of Tuscany. From the outset, their mission was to produce outstanding wines. Since then passion and dedication, coupled with a unique terroir and an extraordinary microclimate, has brought the Tenuta dell'Ornellaia's prestigious labels great success and recognition as one of the most important wineries in the world.